Shortbread Thumbelinas

1. 1

   Combine flour, 1/2 cup almonds, and salt; set aside.

2. 2

   Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy.

3. 3

   Add flour mixture to butter mixture gradually, beating just until blended. Stir in vanilla.

4. 4

   Cover dough, and chill 1 hour.

5. 5

   Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds. Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.

6. 6

   Bake at 350u00b0 for 14 minutes or until set; remove from pans to wire racks to cool completely.

7. 7

   Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.

No additional tips available.